Dhoper chop

Dhoper chop (Bengali: ঢপের চপ) [1] is a snack originating from the Indian Subcontinent, in West Bengal preparation, it is a huge egg-shaped snack in a bread jacket with ketchup and onion salad and sometimes with a cup of tea.[2] It is purely a bengali dish (Chop).

Dhoper Chop (ঢপের চপ)
TypeSnack
Region or stateWest Bengal
Main ingredientsPotatoes, Breads, Spices, herbs

Etymology

The word "Dhop" is a Bengali word which means " a lie" and the word "chop" means a small cutletfritters or Croquette in Bengali.[3] Milon Kanti Dey told "The telegraph" during an interview in the year 2007 “Students request me to prepare anything that they like at the canteen. Some of them must have had bread pakoras elsewhere and I had tried to make it for them. When they tasted it and asked me what should I call it, I asked them to name it and they called it Dhoper (a lie) Chop, I make a jacket of bread and fill it with stuffing of potato, sometimes blended with chicken or mutton. It is dipped into a mixture of flour, butter and egg and fried.”[4]

Origin

The exact origin of the snack is Jadavpur University's Milonda's canteen, and the time invented is a winter month in the year 1972. Milon Kanti Dey is known as the inventor of the snack.[5] When he was alive, he often told students of Jadhavpur, how he stumbled upon Dhoper Chop. Some students of the Arts Department asked him one day to do something new. He made a bread pakora in new style and stuffed it with meat. He is also an inventer of different types of bengali sanks which are unnamed till today.

Ingredients

Ingredients vary according to the region and the type of meat or vegetables used. Potatoes, and sometimes meat are prime ingredient with white bread. The spices used in Dhoper Chop [6] may include onion,green chilies, pepper, cumin powder, garam masala powder, Kashmiri chili powder, coriander powder, salt, ghee, butter or any vegetable oil.[7] The dish may be served with onion, salad, ketchup, fried potatoes, and sometimes with a cup of tea.[8][9][10]

See also

References
  1. "How To Cook A 'Dhoper Chop'". radiomirchi.com.
  2. Richa Hingle (2015). Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Vegan Heritage Press. p. 65. ISBN 978-1-941252-10-9.
  3. "Milandar Canteen and Dhoper Chop – An Introspection | Megh Peon". jualumnihyd.org.
  4. "Chop of the pops". telegraphindia.com.
  5. "RIP 'Milon Da'! Most Jadavpur University's Kinships Started At This Chaiwala's Canteen". outlookindia.com/.
  6. Sephi Bergerson (2009). Street Food Of India. Roli Books. p. 91. ISBN 978-81-7436-571-2.
  7. Neelam Batra (2011). 1,000 Indian Recipes. Houghton Mifflin Harcourt. p. 19. ISBN 978-0-544-18910-2.
  8. "The End of an Era at Jadavpur University". 24 July 2018.
  9. Nisha Madhulika (3 February 2015). "Tea-time snack: How about Aloo Bread Pakora this evening". Indian Express.
  10. Vatsala Mamgain (5 December 2015). "Carb snobs, look away". Mint.
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